French Feta & Kalamata Olive Baguette Recipe

Prepare the baguette

If using a store-bought baguette, preheat oven to 350°F (175°C). If using a freshly baked homemade baguette, allow it to cool slightly so it is warm but not piping hot. Place the baguette on a cutting board.

Using a sharp serrated knife, make a lengthwise cut along the top of the baguette about 1/2" deep, creating a pocket for the filling. Do not cut all the way through.

If the interior crumb is very soft and airy, gently hollow out 1/4 cup of excess crumb from the middle to make room for the filling, reserving small pieces if you like for serving.

Make the filling

In a medium bowl, combine the crumbled French feta, chopped Kalamata olives, finely chopped fresh oregano, and minced garlic.

Add the extra-virgin olive oil, cracked black pepper, lemon zest (if using) and 1/4 tsp salt. Stir gently until the mixture is cohesive but still a bit chunky. Taste and adjust pepper or salt — feta and olives are salty, so add salt sparingly.

If the mixture seems dry, add up to 1 additional teaspoon of olive oil to reach a spreadable consistency.

Fill the baguette

Spoon the feta-olive mixture into the baguette pocket, pressing gently so the filling is evenly distributed along the length of the bread. Wipe away any excess from the crust with a paper towel.

Bake and finish

Brush the outside of the baguette lightly with melted butter or olive oil. Place the filled baguette on a baking sheet lined with parchment.

Bake in the preheated 350°F (175°C) oven for 8–12 minutes, until the filling is warmed through and the crust is lightly crisped (shorter time if baguette was already hot). Keep an eye so the feta doesn’t brown heavily.

Remove from oven and let rest 2–3 minutes. Slice into serving portions. Garnish with additional fresh oregano leaves and an extra drizzle of olive oil if desired.

Serve warm or at room temperature. Leftovers can be wrapped and refrigerated up to 2 days; reheat briefly in a 325°F (160°C) oven to refresh crust.